Ingredients:

  • 5 lbs Russet or King Edward Potatoes, peeled and chopped
  • 3 Tbsp Unsalted Butter, softened
  • 1/4 cup Milk (Whole or Semi-Skimmed), warmed
  • Salt & Freshly Ground Black Pepper, To taste
  • 1 cup Savory Cabbage or Kale, finely shredded and lightly sautéed
  • 6 oz Cooked Corned Beef, finely diced or shredded
  • 3 oz Swiss Cheese (Emmentaler or Gruyère), finely grated
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 5 cups Panko Breadcrumbs
  • 3 cups Neutral Oil (Canola, Vegetable, or Sunflower) for deep-frying
  • 1/2 cup Mayonnaise (Good Quality)
  • 1 tsp Prepared Horseradish
  • 1 tsp Dijon Mustard

Instructions:

  1. Boil the Potatoes: Place the chopped potatoes in salted, cold water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain thoroughly and allow to steam dry for 2 minutes.
  2. Make the Mash: Mash the potatoes with the softened butter and warm milk until smooth. Season generously with salt and pepper.
  3. Sauté the Greens: Gently sauté the shredded cabbage or kale in a teaspoon of oil until just softened (about 3 minutes).
  4. Combine the Filling: Fold the sautéed greens, diced corned beef, and grated Swiss cheese into the mash. Taste and adjust seasoning.
  5. Chill (The Crucial Step): Spread the mixture onto a prepared sheet tray. Cover loosely and refrigerate for a minimum of 30 minutes. The mixture must be cold to hold its shape.
  6. Shape the Croquettes: Scoop the chilled mixture (about 2 tablespoons or 30g per croquette) and gently roll into a log or cylinder shape (roughly 2 inches/5 cm long). Place back on the sheet tray.
  7. Set up the Breading Station: Place flour in the first dish, whisked eggs in the second, and Panko breadcrumbs in the third.
  8. Double-Bake: Dip each croquette first in the flour (shaking off excess), then in the egg wash, and finally coat thoroughly in the Panko crumbs. Repeat the egg and Panko step (double-breading) to ensure a sealed, extra-crispy crust that prevents the cheese from leaking during frying.
  9. Rest: Return the breaded croquettes to the fridge while the oil heats up.
  10. Heat the Oil: Pour the neutral oil into the heavy-bottomed pot. Heat slowly until the oil reaches 350°F (175°C). Use a deep-fry thermometer.
  11. Fry the Croquettes: Working in small batches (3-4 at a time) to avoid dropping the oil temperature, carefully lower the croquettes into the hot oil.
  12. Achieve Golden Colour: Fry for 3–4 minutes, turning occasionally, until they are deep golden brown and the filling is piping hot.
  13. Drain and Rest: Remove croquettes using a slotted spoon and transfer them to a wire rack or a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
  14. Prepare Dipping Sauce: While the croquettes drain, simply whisk together the mayonnaise, horseradish, and Dijon mustard.
  15. Serve Hot: Serve immediately with the creamy horseradish dipping sauce.